THE family of hot breakfast breads is a large one. The raised roll appears often because the bread raised with yeast is almost always welcome, and as home-made bread is made as often as two or three times a week, it is very easy to save a little of the dough before its last raising for the morning roll. This is accomplished by reserving part of the dough when putting into the pans. Set away in a well-greased bowl, covered closely, and keep in the refrigerator until early the next morning. Then the cold dough is made into rolls, placed in pans, and put in a warm place for half or three-quarters of an hour, when they will be quite light and ready for the fifteen or twenty minutes' baking in a rather hot oven. If these rolls are brushed with melted butter just before they go into the oven, it will insure a rich tender crust. A little butter and a very little sugar and occasionally an egg are often worked into the dough when making into rolls, as this secures a rich roll.

Wherever clarified fat is suggested for uses in the place of butter, double the quantity of salt should be used. The drop biscuit and the split rolls are suggested for use at luncheon, afternoon tea, or for supper, in the place of a sandwich. These, if filled with a salad mayonnaise mixture, or any good sandwich filling, will prove a most satisfactory and dainty substitute for the bread sandwich.

Sally Lunn

At ten or eleven o'clock cream four tablespoonfuls of butter, add four tablespoonfuls of sugar, then two yolks of eggs, beaten, one teaspoonful of salt, and one cupful of milk. Now add one-half a yeast cake dissolved in two tablespoonfuls of tepid water and three cupfuls of flour. Beat well, add the two whites beaten stiff. Put in a buttered, round pan with a center tube. In the morning bake in a moderate oven half an hour. Cover with maple sugar boiled down to almost a candy. This will form a crisp crust and be delicious.

Ragga Muffin

Roll bread dough out in thin, long strips, spread them with a hard sauce of butter and sugar creamed together and flavor with vanilla, nutmeg, or cinnamon, sprinkle with currants and raisins, roll up and cut into buns. When light, bake and glaze over with sugar and hot water.

Graham Crisps

Mix two cupfuls of graham flour with one teaspoonful of salt and one cupful of water. Roll out rather thin. Cut into rounds. Put a layer on a greased pan, brush them with melted butter and put on another layer, pinch edges together, brush again with butter, prick clear through both layers in several places and bake twenty minutes in a hot oven.

Ragga Muffins. Recipe on Page 82.

Parker House Rolls. Recipe on Page 80.

A Luncheon Table for a Washington's Birthday Celebration. The Buff and Blue Alternate in the Ribbons, and the Cake is Decorated with Thirteen Candles.